Browsing by Author "Шпортак, Маргарита"

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    Apple processing technology use of vinegar for medicinal purposes
    (National Aviation University, 2023-04-14) Shportak, Margo; Шпортак, Маргарита
    The food industry frequently uses the creation of fruit vinegars as a method of utilizing fruit by-products because surplus or inferior fruit can be used without lowering the quality of the finished product. Almost any fruit can be used to make vinegar due to the acetic nature of vinegars and the subsequent impact on the organoleptic features of the finished product. A crucial step for the final product's quality is the preparation and manufacture of the juice for the creation of vinegar using various techniques, the most common of which are crushing or pressing. The various conditions and methods of acetic and alcoholic fermentation processing have a big impact on the final features. Different conditions and processing methods of both alcohol and vinegar fermentation also significantly affect the final characteristics of the produced vinegar. For alcoholic fermentation, the choice between a spontaneous or inoculated procedure, as well as the microorganisms present in the process, are of particular importance. For vinegar fermentation, the type of pickling system used (surface or submerged) is one of the most influential factors for the final physicochemical properties of fruit vinegars. A well-liked natural treatment is apple cider vinegar. For generations, people have utilized it in cooking and alternative healing. According to research, it does have some antibacterial and antioxidant effects in addition to other health benefits.